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18 1900 



MERICAN 



BELGIAN HARE 

CULTURE. 

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BY 

EPH. RUTH, 

POIN^ETO, - INDIANA. 



PRICE, 25 CENTS. 



THE 

Belgian Hape pvooate. 

The Oldest and Best Journal Published 

East of the Mississippi River, devoted to 

this New and Popular Industry. 



Header, if you want to keep posted 
on the Belgian Hare, you should sub- 
scribe for this publication. 

The information you will get each 
month will be w^orth much more than 
a year's subscription. 

It is a large 16-page magazine of 64 
columns. It is full of valuable infor- 
mation, and all those interested in 
this valuable little animal, an<i Pet 
Stock generally, can not afford to be 
without it. 

Subscription, 25 cts. a year. Sam- 
ple copy 5 cts. Try it. You will be 
pleased. 
Address, 

ADVOCATE, 

Box B. Poneto, Ind. 



AMERICAN BELGIAN 
HARE CULTURE. 




Being a full and concise treatise upon 

the Breeding and Management 

of this popular and va!= 

uable little animal. 

BY 

EPH. RUTH, PONETO, IND. 

' 1900. 



21816 



:^..-^ 



i i 



jL-ibi-ary of C<Oi>grei=}si 

ilvvQ Copies Rece!vfi> 
\ iUL 18 1900 

Copyright entry 

SECOND COPY, 

Delivered to 

„ „ . = ORDER DIVISiON, 

65344 JUL 19 I90tj 

Entered according to Act of Confess,- April, 1900, . 

By Eph. Ruth, 
In the Ofl&ce of the Librarian, at Washington, D. C. 






1^ 



s:SS~g— <®?>^^ 






PREFACE. 

The unprecedented sale, with which 
the little book, entitled "The Bel- 
gian Hare," has met with, together 
with the growing popularity of this 
valuable little animal, has been the 
cause of our launching this more 
complete work upon a generous and 
deserving public. 

We have herein tried to treat this 
valuable subject more fully, knowing 
that beginners want something as a 
complete guide, whereby his labors 
may be well repaid, and that his time 
and money may be well spent. With 
this aim in view we have tried to out- 
line briefly, though quite thoroughly, 
the principle points in Belgian hare 
culture. 

If we have been the means of help- 
ing others to care for the Belgian 
hare, thereby contributing to their 
plea^sure and profit, we shall feel am- 
ply repaid for our trouble. 

The Author. 



\l> U/ \ti> 

V^» T >^> 




GENERAL DESCRIPTION. 

The Belgian hare is rather hard to describe 
in color, as we haye been heretofore governed 
by the English Standard, which, while the 
American people have adopted, is not as clear 
upon several points as we should wish. 

"Rufus Red" is a very indefinite term, as 
viewed by the writer. Dictionaries define 
"Rufus red" as being a "brownish red." 
Thus you see we are out of the "mud into 
the mire. ' ' As many shades of brown exist, 
as of red, and consequently we still are at sea. 

Our idea of the red, preferred in a good 
specimen of the Belgian hare, is about that 
shade found in ground cinnamon, This red 
color should predominate upon the top of the 
neck, gradually becoming darker farther 



back, which is caused by the "Ticking.'' 

Tlie "Ticking" should be tlie most promi- 
nent upon the rump or hindermost part of 
the animal. 

This "Ticking" is not fully agreed upon, 
as some claim every hair should be tipped 
with black, which creates what is termed 
"Ticking." We consider this idea wrong, 
because upon the top of the neck, in best 
specimens no black should appear, but be a 
rich red, gradually becoming ticked as v/e go 
backward upon the animal. This ticking 
should be broken in appearance, producing 
a wavy-like appearance. 

The front feet and legs must be a good 
red in color, similar to that described upon 
the back of the neck, but will be of a rather 
darker hue than found upon the neck. 

The hind feet and legs are preferably red 
also, but white on the hind feet is not really 
a disqualification. 

The ears should be well laced, and lacing 
means, the tips of the ears, and down the 
edges, should be laced with a narrow strip of 
black. The ears should be about five inches 
in length, and carried straight. Lopped or 
broken fear is a disqualification. 

The standard weight is eight pounds, but 
greater weight is easily obtained and advis- 
able, so long as w^e maintain the correct pro- 
portions. 

The shape desired is a long, rather slim 



body, giving tlie animal tlie appearance of 
speed. Tliis sliape is required by the present 
standard and is all very well for a showy 
specimen, but as we are nearing a point 
where we shall look to the butcher's block 
for our principle market j we think this "gas 
pipe" idea of shape will gradually become 
relegated to the past, and the more blocky 
form take its place, or perhaps we will obtain 
to more than one class of the Belgians, as in 
horses, viz.: a "draft" horse and a "race" 
horse. Each have different shapes, and serve 
their different purposes. 

That we must have a revision of the pres- 
ent standard now in use, seems to the writer 
Inevitable. ' 'That the ' 'Euf us red " strain 's 
standard should be revised and made more 
explicit seems to be fast approaching and that 
there must be a standard tor the Blacks is also 
certainly near at hand. Quite a number 
of breeders are originating strains of Black 
Belgians, and have them so well perfected at 
the present time, that they do not hesitate 
to say, they breed more true to color than 
those known as standards. Some people will 
ridicule the idea of Black or a Yv^hite Belgian, 
but, reader, do not judge this matter until 
you have solved this problem. If an import- 
ed or thoroughbred buck and doe are mated 
together, and from that mating we get a lit- 
ter of, say, ten young, and upon examination 



we find in that litter three or four black ones 
and the balance standard color; which are 
the Belgian hares? We know of some writ- 
ers who recently ignored the idea of black or 
white Belgians, but they have not told why 
they were not pure blood, or pure bred. 
They go on, however, selling the nest mates 
of that same Utter as thoroughbreds. 

When a friend of mine told me of his mis- 
fortune in a doe "throwing a Utter of eleven, 
four of them as black as his hat, and that 
he forthwith destroyed the black ones," we 
could not help asking some questions. We 
first asked: what became of the red ones? 
He said, "they were fine, and I sold one 
pair at four months old at $50.00" That led 
us to ask him whether they were thorough- 
bred. His reply was, "Yes, the buck was an 
imported one and the doe was only removed 
two generations from imported parents. 
That she had had five litter before, aU red 
ones, and two litters since which were aU 
red ones. ' ' If this proves that the blacks 
were not as much Belgian as the red ones, 
then we do not understand the laws govern- 
ing thoroughbred breeding. 

We advise breeders to stick to the blacks. 
We beUeve the day is coming when a black's 
pelt wUl be worth more than a cuU red ^ 
^ne wiU be worth, carcus, pelt and pedigree - 
combined. 



TO THE BEGINNER. 



Beginners in hare culture should study well- 
all sides of the subject. Many make mis- 
takes in Tarious ways, and while some are 
careful upon a few particular points they en- 
tirely neglect or lose sight of others. 

First do not overdo the matter. Better have 
a few well tared for, than many kept in a 
haphazzard way. "The best is none too good, '^ 
is applicable to all kinds of live stocky and the 
Belgian hare is not an exception. Belgian 
hares are live stocky and deserve just as good 
eare and attention as any other. If you do 
not think so, you better not engage in the 
breeding of them,, as you will only be a source 
of discomfort to your animals, and do your- 
self no good, from a financial standpoint. 
Belgian hare culture, while it is a light, or 
easy occupation, it is not "child's play" and 
you must not so consider it or treat it, if you 
expect gratifying results. 

Get good stock to commence with, and 
keep trying to improve upon what you al- 
ready have, at all times. You cannot enter 
upon any new industry with a full knowledge 
of its necessities, but you can inform your- 
self, from time to time, upon any of the 
great or good issues, by reading up the exper- 
iences of others, and connect such informa- 



11 



tion, with that of your own observations, 
and you will have the best "encyclopedia" 
upon the subject in existence. We there- 
lore say, observe closely your own stock; 
look well to their wants, by providing suit- 
able quarters for them, which should be kept 
reasonably clean. We believe cleanhness in 
a rabbit ry is the only road to health. 

Feeding should be done upon good sound 
judgment, so as to not overfeed, or give too 
much of some one thing at a time when it 
may do harm. A sudden change of green 
food in large quantity being very detriment- 
al to rabbits when not accustomed to it. 
When they are accustomed to it there will 
be no harm done, but use discretion at all 
times, if for no other purpose than to save 
waste. 

To start in this industry we would state, 
get good stock, not too many, provide them 
suitable quarters, feed regularly and do not 
overfeed. Water is just as essential as feed, 
and should be supplied as regularly as feed. 
Keep the quarters clean as it is very essential 
to their health, and will make your rabbitry, 
more inviting to yourself and visitors. Avoid 
wet or damp quarters, as the Belgian hare 
cannot endure wet quarters. Good dry nest- 
ing should also be provided, and soft hay or 
straw should be provided for such purpose. 



12 

ORIGIN. 

The origin of the Belgian hare is clouded. 
The best authority obtainable upon the Bel- 
gian hare is very uncertain as to its exact 
origin. This, however, does not detract from 
its value or usefulness. While it would be 
much more satisfactory if we had a positive 
knowledge of its exact origination, we should 
not allow the absence thereof to lessen our 
appreciation of this valuable little animal. 
The most reasonable conclusion, of the origin 
of the Belgian hare, is that it is a production, 
or a result of judicious breeding of different 
types of the rabbit family. By whom, when, 
or where this was done cannot be determined 
positively. 

The Belgian hare— so called— is a mis- 
nomer, because it is not a hare at all, and is 
entirely void of all the hare nature. Hares 
bring forth their young with eyes open, and 
lively as crickets, while the rabbit is quite 
different, being born blind and helpless, and 
remaining so for a period o'f eight to ten days. 
Again the hare does not give birth to so 
many at a time, nor so often. That the so- 
called Belgian hare is a rabbit, and nothing 
but a rabbit, its nature surely proves to be the 
case beyond any doubt. That it differs from 
the common rabbit, is true in regard to size, 
etc., is all. Its nature is iden- 



13 

tical, and consequently in the absence of 
positive knowledge, we must reason from 
the most positive stand-points. 

That it is a cross-bred animal, produced by 
crossing the hare with the rabbit, has been 
exploded, from the fact that all efforts.to ob- 
tain a cross of that kind has either been fruit- 
less or resulted in producing a sterile being, 
thus stopping further developments of the 
experimentations. 

The Belgian hare, having been known 
under different names, such as "Ostend rab- 
bits," "Leporines," etc., we believe has been 
the cause of losing track of its origin. 
There are no doubts but that the rabbits 
imported into England from Ostend, and by 
which name they became known, enter into 
what also was known as the "Leporine," and 
that from this latter name they took on 
their present name, from the fact of their 
resemblance in shape, etc., to the English 
hare. That they have been improved in 
size, shape, and color, to gratify the fancier, 
cannot be doubted, but while the fancier 
can improve by judicious breeding of scien- 
tific matings, he cannot change the nature 
of the animals so bred. 

The origin need not hinder any one from 
engaging in the industry, as it is very evident 
that the Belgian hare has come among us to 



stay, having qualities which we cannot help 
but appreciate to such an extent that, while 
we eat meat, apd can find the quality so 
suitable to our requirements, in the Belgian 
hare, which can be produced at less expense 
than other meats less desirable, we certainly 
will give this little animal a large cultiva- 
tion, even if we do not know all about his 
ancestry. 



Value of the Belgian Hare. 

It is remarkable with what force some 
people will enter into arguments upon topics 
of which they have not the slightest know- 
ledge. We have never yet found any one 
who had actual experience with the Belgian 
hare, but what was favorably inclined toward 
this little animal. Upon the other hand, 
however, we find many who denounce them 
bitterly. Why? The answer is, because 
they are very ignorant of the true value of 
this industry. Were they as well learned in 
the true characteristics of the Belgian hare, 
as they would have you think them to be, 
then and in such case their croakings would 
change. Those who have devoted the most 
attention to the Belgian hare are the ones 
who today are most liberal in their praise of 
this industry. 

Being the finest of meat, easy of digestion, 



15 

tender and juicy, having a good, ricli flavor, 
places it among what will soon be classed as 
a necessity, instead of what it now is— a lux- 
ury. Being very prolific, cheaply fed, easily 
cared for, requiring very small quarters, en- 
abling almost everyone to have a few for 
their own use, certainly are conditions that 
must meet with favor from every candid 
thinking person. 

"We will submit a few figures for the con- 
sideration of the reader, and allow you to 
draw your own conclusions. 

A Belgian doe is capable of breeding eight 
or nine times a year. She will also produce 
from six to fifteen at each litter. Suppose 
she breeds six times in a year and has eight 
at a litter that she raises, this gives us forty- 
eight young in one year's time from a single 
doe. The first litter of her young are old 
enough to have had two litters of young each, 
and the second litter should have had one 
litter each. We will suppose that one-half 
are does and been bred as above indicated, 
we would have one litter of four does bred 
twice, or equal to eight does once, to which 
we add the other litter which is bred once, 
making four more or twelve does in all, of 
the young ones being bred. Now to esti- 

mate them upon the same basis we have 
twelve litters of eight each, or ninety-six 
young from the first two litters of the old 



doe, making a grand total of one hundred 
and forty-four young produced from one 
single doe in one year's time. It is, however, 
but just to state that most of these young 
are not grown, but we can count upon thirty- 
two being full grown and estimate the bal- 
ance one hundred and twelve about one-third 
or one-fourth grown. 

The grown ones should weigh about eight 
pounds each and the others about three 
pounds each. Now the figures show that we 
would have nearly six hundred pounds of 
meat produced from one single Belgian in 
one year's time. If such does not give a very 
creditable showing we do not know what 
would, and as to the consistency of the above 
figures, we believe any one who has had one 
year's experience as a breeder will verify 
them as correct, and not overdrawn. 




THE RABBITRY. 



A rabbitiy may be constructed upon a 
very inexpensive plan, or it may be made as 
fine and expensive as the proprietor wishes. 

In regard to what it sliall cost, must be de- 
termined by the party who is engaging in it, 
and wliile we shall try to outline a rabbi try, 
showing what amount of space is necessary, 
and our manner of constructing the interior 
portion, we will allow the reader to deter- 
mine how expensive he may wish this struct- 
ure to be, all of which can be regulated in 
price, as to material used, and fineness of 
finishing touches. 

We will outline a house for rabbits upon a 
small and cheap scale, but one which will ac- 
commodate quite a number. The building 
to be, say, ten feet wide and twenty feet 
long, can be made to contain five hutches in 
a row on each side of the building. These 
hutches being made three feet wide and four 
feet long, will allow an isle or walk through 
the middle four feet wide. This building 
can contain two or three rows of such hutchejS 
up and down. If the first row of hutches is 
commenced up from the ground or floor, say, 
two feet, the whole space 10 by 20 feet could 
be used as an apartment for the j^oung rab- 
bits after weaning. The hutches should be 



18 

about two feet high each, and if intended to 
have three tiers high the building would 
have to be eight feet high at eaves. If you 
should wish to store some feed in same build- 
ing, it could be made some higher and the 
upper part used to contain some hay and 
other food stuff such as grain, etc. You see 
such a building would contain thirty hutches, 
each hutch being three by four feet, which 
is ample room for one doe and her young, un- 
til the young are old enough to wean. 

These hutches should be made with doors 
in the front. The doors could be made ( ►f 
frames from 1 by 3 inch stuff, and these 
frames covered with one inch wire netting. 
This arrangement allows of a good view of 
the inside of the hutches and also allows you 
to provide the rabbits with food and water 
readily. We also like a small door at back 
of each hutch to admit of cleaning out the 
hutches from the outside of building. 

The hutches which are used for breedings 
does require a nest box in each hutch. This 
box should be about sixteen inches wide, 
twenty inches long, and fifteen inches high. 
The hutches used for bucks do not need any 
nest boxes. If you have the ground to use, 
you can make runs for your rabbits by fenc- 
ing off little lots any desired size. Putting 
your fencing down In the ground about 
twelve to fifteen inches to keep the rabbits 



IS 

from burrowing out,- and making outside 
fences sufficiently high to keep out dogs, cats, 
and other vermin. Partition fences three 
feet high will hold the rabbits, and will do 
quite well for all the partition fences. 

Thus you see a small space will contain a 
large number of rabbits. To enlarge your 
rabbitry^ you can continue the length of the 
above described building, and each four feet 
in length of the house, will contain six 
hutches, if made three high. 

If you construct the building out of ordi- 
nary lumber, the expense will be very lights 
while upon the other hand if you so desire 
you can use more expensive material, have 
it elaborately finished off, both ' inside and 
outside, and invest much money in the 
building. You must decide as to the ex- 
pense. 



FENCINQ. 

In fencing ground for rabbits, two points 
must not be overlooked. It does not require 
a very high fence to keep the rabbit inclosed,- 
but we must protect them from dogs, cats, 
etc., therefore we must fence to keep such 
out. We must also fence to keep the rabbits 



in, by sinking the fence below tlie surface of 
the ground, sufficiently to keep them from 
burrowing out. This may be done by sink- 
ing boards to a depth of about sixteen inches 
below the top of ground. Wire netting is 
also very good and in some localities is cheap- 
er than to use lumber. Yf here the wire net- 
ting is used, and it is intended for all except 
very small ones, we consider the six feet wide 
netting a good article to use. By putting it 
fifteen to eighteen inches into the ground, we 
have a fence four and one-half feet high which 
ought to keep out dogs, etc. Instead of using 
a scantling to tack the netting to at top we 
suggest the use of a heavy wire just above 
the netting, to which you can connect the 
netting by wiring the netting to this heavy 
wire, at intervals of about a foot. We think 
posts ought not to be over twelve feet apart, 
as it makes a better fence than if the dis- 
tance is more. 

The above is for outside fence, inside or 
partition fences need not be so high, as a 
three feet fence will be sufficient to keep the 
rabbits in. We advise the keeping of boxes 
or some kind of shelter for the rabbits to 
run into, in all inclosures, and if given some 
old logs, brush, or something to hide under 
or about they will not be so liable to try to 
burrow out, but will burrow about such 
places instead of at the fences. They also 



require sliade in summer time, and some 
kind of protection in bad weatlier. 



FEEDING. 

Feeding rabbits, wliile very simple, needs 
attention, and is more a matter of necessi- 
ty tlian an art in kno\Ying iiow. 

Kabbits eat nearly all kinds of vegeta- 
bles, and are quite fond of many kinds of 
fruit. Among the more common of their 
feed we will mention, Clover Hay, Corn 
Blades, Cane, etc. Ingrains: Oats, Corn, 
Wheat, Rye, etc. Vegetables: Cabbage, 
Carrots, Parsnips, Turnips, Potatoes, etc. 
They also eat many kinds of weeds and 
worthless stuff which make their keeping 
very inexpensive, such as Plantain, Milk- 
weed, Lambsquarter and in fact nearly all 
succulent herbs are relished by them, and 
if used, lightens the expense of their keep- 
ing, and also gives them a greater variety, 
all of which we think is beneficial to them. 
They also will eat much of the scraps from 
the table, such as bread crusts, etc. 

In regard to young ones, we advise milk 
if you have it. They will devour a great 
deal of milk, and if accustomed to it, will 
do much better at weaning time, than if 
they do not get it. Some say "they will 
not drink milk," but we have failed to ever 



22 

have that kind, and we believe those who 
write such stuff, either know better or they 
do not raise rabbits* 

According to our experience, it is not so 
much a question of what to feed, as how to 
feed. 

Feed regularly twice a day, and you will 
not miss it. Feed Just what they will eat 
up nicely, so there will not be a loss by 
wasting of feed. 

Provide small troughs, boxes, or dishes 
for grain, ground feeds, etc., and small 
racks for hay. Hay that is given to them 
on the ground or floor is very apt to get 
damaged by being trampled upon, and 
Soon becomes unfit for food, and well-fed 
rabbits will not eat it. Therefore you want 
to guard against loss by providing suitable 
racks. 

To feed enough and not to waste is econ- 
omy. To feed good health-giving food, 
and at the proper time, is not only econ- 
omy, but will be a great factor towards 
making a success of the business from a 
fi^nancial standpoint. 

To conclude this chapter we will say : 
feed enough, but not to waste. Feed reg- 
ularly and consistently. If not accus- 
tomed to green stuff, give it sparingly at 
first, and you can gradually increase the 
green feed until all danger will be over. 



23 

We believe a little dry feed is beneficial 
at all times, summer and winter, hot or 
cold, it won't hurt them. 



DISEASES. 

Diseases are not as common in this 
country as in Europe. The rabbit family 
in this country, we are glad to state, is a 
very healthy animal. The English breed- 
ers have much more to contend with, in 
the way of diseases, than the American 
breeders. 

Snuffles, Slobbers, and Bysentary, are 
the principle diseases that breeders have 
to contend with in this country, and we 
firmly believe, that with good judicious 
management these can almost, if not en- 
tirely, be avoided. Our experience is that 
prevention is of greater importance than 
doctoring. 

We shall herein give the reader a list of 
a few of the more common diseases, with 
remedies that have been either used by us 
or highly recommended by those whom we 
believe are perfectly reliable, 

SNUFFLES. 

Snuffles is the most prevalent disease 
known to the rabbit, or we might say, to 
the Belgian hare, as our experience has 
been almost entirely with the Belgian. 



With good, healthy stock, properly 
housed, in roomy quarters that are well 
ventilated, and kept clean, together with 
good, suitable food, and we believe that 
snuffles would not be known, or not to any 
extent. The symptoms at first are sneez- 
ing, which at first may be very slight, 
caused by a slight cold. This sneezing 
grows worse as the disease progresses, and 
in aggravated cases results in apparent 
hard breathing, showing a rapid and ex- 
cessive heaving of the sides, similar to 
"Thumps" in other live stock. 
TREATMENT. 

Remove the affected animal to an isolat- 
ed hutch, where it will be free from 
draughts, and feed stimulating foods. 
Wash the nose and legs with carbolized 
soap. The carbolized soap used on the 

feet and legs is conveyed to the nose by the 
rabbits habit of washing itself with its feet, 
and keeps the nose supplied with the car- 
bolization. 

Disinfect the hutch with any good disin- 
fectant. "Sanitas" oil is very highly rec- 
commended as a disinfectant, and is very 
good to use as a preventative. We have 
found tar- water a very good article to use. 
Take about a half pint of pure pine tar to a 
gallon of water, in which also put about 
two ounces of common salt. This mixture 



in severe cases may be sprayed up the nos- 
trils once or twice a day by using it in the 
proportions of one or two drops in as much 
warm water, which will cause the animal 
to sneeze violently, discharging the muc- 
ous from the nostrils. It can be sprayed 
up the nostril with a common small syr- 
inge. After sneezing quite freely, apply 
the mixture to the nose and front feet, and 
it will have a very healing effect. Boracic 
acid dissolved in water is also very good, 
used in like manner. 

SLOBBERS. 

Slobbers is most common to young rab- 
bits, and is rarely found among the fully 
matured ones. It is a disease that we be- 
lieve can be avoided by the free use of 
common salt. The cause seems to be from 
a compactness of the food in the stomach. 
The saliva which should go into the stom- 
ach, thereby helping to digest the food, is 
wasted out at the mouth, and the animal 
in washing itself, smears its front feet 
with the matter, and soon becomes a 
smeary mast about the head and front feet 
and legs. There is no doubt but indiges- 
tion is the cause. 

TREATHENT. 

Oil of Juniper has proved very good in 
cases of indigestion, and can be adminis- 



tered two or three times a day, by putting 
about live drops of Oil of Juniper into a 
little sweet milk. Sweet Spirits of Nitre 
is also good, given in tiie same proportion 
and in the same' manner. It is also well 
to v.^ash the mouth with Borax water fre- 
quently. We also advise washing the feet 
with Borax water, Carbolized soap, or 
"Sanitas" oil. 

DYSENTERY. 

Dysentery is also more prevalent in 
young than old stock, but is common to 
both. It is generally traced to changing 
of food, from dry to green, which is often 
done too suddenly. In changing from dry 
to green food, do so gradually and yon will 
avert much of this trouble. 

The symptoHS are: loss of appetite, the 
excrement soft and watery, and may some- 
times come away in apparent chains, en- 
tirely unnatural. 

TREATHENT. 
Keep the rabbit warm and dry, and give 
about one teaspoonful warm water to 
which has been added one drop of ether 
and three or four drops of peppermint oil. 
Feed dry feed such as oats, dry bread, 
clover hay, etc., for a few dsiys. Feed and 
nursing will do more than medicine in 
nearly all cases. 



27 

Carbolated Vaseline is a very good arti- 
cle to have at hand at all times and use 
same as has been suggested for the Carbol- 
izedsoap. It is also excellent to use upon 
the ears of your rabbits at any time you 
may discover any sore spots upon them. 
In fact" we think it is very good to use oc- 
casionally, even if the ears are not sore. 

Before we drop the matter of diseases, 
we want to advise iDrevention again, as be- 
ing much better than doctoring. 

We therefore state that what doctoring 
is done, better be done before the disease 
has developed itself. Keep yourself sup- 
plied with some Oil cake, Fennigruk, Car- 
bolized soap, Vaseline, Oil of ''Sanitas" and 
Naptholeum. Use these articles from time 
to time as your good judgment will sug- 
gest, each in its proper time, and fed intel- 
ligently, and we think you will have but 
little need for doctoring, if you look well 
to cleanliness of the quarters, keeping 
hutches well disinfected at all times. The 
"Sanitas" preparations being of much val- 
ue in the rabbitries at times. 

It is an established fact, that good sani- 
tation, judicious feeding, and close atten- 
tion to the little details about the rabbitry 
will do more toward the successful operat- 
ing of same, than doctoring your stock 
after disease have become deep-seated. 



28 




^®vh'.i~ •i^'* «». 



MATING. 

In mating, we must consider well the 
object in view. If we are only mating or 
breeding for market purposes, where our 
aims are to produce pounds for meat, we 
have not so much to contend with as when 
breeding for fancy points. 

In breeding for market, the principle 
things to be considered are, health and 
size, together with proliflcness of the par- 
ent stock. 

We consider health of first importance, 
as without good, healthy stock, our labors 



will be in vain. Size is next to be consid- 
ered, for pounds are what we are striving 
for, and is the faptor wherein the dollars 
come from. Lastly we must consider the 
prolific quality of our breeding stock, for 
there are some stock more prolific than 
others, w^hile some again may be sterile, 
and disappoint us altogether. 

Consider well the above qualities, and 
breeding for market must be successful. 

In breeding for fancy points we encount- 
er greater difficulties, as w^e have so much 
more to contend with. We require all of 
the qualities necessary .to breeding for 
market, together with the many fancy 
points w^hich we wish to obtain in color, 
shape, etc. Therefore when we are mating 
stock for fancy points, we must study well 
what points are lacking in the female, and 
see that where she fails, or is deficient, 
that those points are Well developed in 
the male that we mate to her. Thus if we 
have a doe lacking in ticking, w^e w^ant to 
breed her to a buck that is well ticked. 
If the doe is deficient in lacing, select a 
buck that is well laced, and so in every 
particular, wherever the doe is not up to 
the very best, try and provide for the defic- 
iency in the buck. Our experience has 
been that the male influences color and 
size, more than the female, and we can de- 



pend upon a buck producing color points, 
more certainly than the doe. 

It is a very erroneous idea, we think, to 
destroy quite young hares, on suspicion 
that they will be culls, because we cannot 
determine what quite young hares will de- 
velop into, especially is this the case in 
regard to color. We have had hares at two, 
and even three months of age, thatwecus- 
trated, considering that they would be 
culls, but to our astonishment, v/hen six 
months old they were quite line animals. 

In mating stock, always select the best 
specimens, both m^le and female, and ob- 
serve closely all the points, such as size, 
color, shape, length of ears, ear lacing, 
ticking, etc., and never mate those which 
are both lacking in the same particular 
point or points. 



MARKING RABBITS. 

That some means" should be resorted to, 
to mark rabbits, whereby we may know of 
their parentage or ancestry is very im- 
portant to all who are breeding for partic- 
ular points. We therefore will give a very 
simple mode, and one which we think as, 
good as any, although there are several 
ways. 

A great variety of marks may be made 



by the use of notches, used upon both ears. 
To illustrate this mode of marking, we will 
mark one litter with, say one notch in left 
ear, another with two notches in left ear, 
another with three notches in left ear. 
Then we can use a notch in the right ear, 
and after using two and three, we can use 
one in each ear, one and two in each ear, 
and by reversing the order and using the 
three notcTies and both ears enables us to 
obtain a great variety of marks. To ob- 
tain more marks we only have to add an- 
other notch which will provide several 
more distinct markings. These marks 
will have to be registered, to refer to, as 
otherwise we would be liable to forget, but 
if registered we could at any time refer to 
same and know to a certainty just where 
certain rabbits belong. Notches in the 
ear does not do the rabbit harm to any ex- 
tent, but holes in the ears are not advis- 
able, as the rabbit cleans its ears with 
its paws, and if holes are in the ears 
they are liable to tear their ears and 
keep them sore, or what may be worse, 
cease to clean them, thereby causing dis- 
ease. Notches will not have this effect, 
and is therefore a preferable method to 
use. We confess that seemingly this is a 
very trifling matter^ but experience teaches 
the best breeders that such trifling things 



32 

are of much importance, and if we desire 
success, we must attend to the small things, 
when the larger will not be present to oc- 
cupy our attention. It's an old proverb of 
"an ounce of prevention being worth 
pounds of cure." 



Preparing For Exhibition. 

Those who wish to place their Belgians 
in competition with others in the show 
room must consider well the facts which 
lead to success. 

The best specimens are made to show to 
much better advantage, by grooming, etc. 
It is well and almost absolutely a necessity 
to look well after this matter if you wish 
your animals to carry off the prizes, be- 
cause all breeders who are experienced 
along the line of exhibition, are doing ex- 
actly this kind of preparing. A Belgian 
hare can be improved in its appearance 
very much by being carefully and properly 
groomed for some time before exhibited. 
To do this you can use your hands only, or 
you can use a brush. The coat of the an- 
imal can be sleeked up to a wonderful ex- 
tent by persistent grooming. Every stock- 
man sees to it that his horse is groomed 
and cared for, and especially is such the 
case if he is intended to be exhibited. Is 



there any reason why your Belgian should 
not have the same attention? By careful 
grooming, the coat or fur is kept clean^ 
smooth and glossy, giving the hare a much 
better appearance than otherwise, and ae 
we believe also tends to do the rabbit good ■ 
in other ways. Condition is one of the 
points considered by the judge, and much 
can be added to the appearance by groom- 
ing, besides this course of working with 
your rabbits, has a tendency to tame or 
quiet them, causing them to appear, and 
really are, very much quieter, lessening 
their fear when visitors or the judge is 
around. You can add a great deal to the 
appearance of your Belgian by grooming, 
as well as to your horse. Try it for ten 
days and you will be convinced that such 
is the case. The fur becomes more sleek, 
loose hairs are removed, and any dirt that 
may have collected is also gone, giving a 
sleek, glossy appearance. 



NOTES ON THE HARE. 

The Belgian hare's period of gestation 
is thirty days, and seldom varies but a few 
days from that time. They will breed any 
time in the year. 

They have been known to have as many 
as nine litters in one year. 



34 

They have been known to have as many 
as sixteen at a litter. They usually have 
from five to twelve at a litter. 

They average, according to our observa- 
tion, about eight or nine to the litter. 
• They do quite well in close confinement, 
or small quarters. 

They are sometimes cannibalistically 
inclined. 

They are sympathetic mothers, but will 
not" fight to protect their young, but seem 
to grieve when their young is disturbed. 

They seem to need more water at kind- 
ling time than usual. 

They ought not to be bred more than six 
times in a year. 

They will burrow in the ground, and 
fencing must be such as will prevent bur- 
rowing out. A three feet high fence will 
control them, but you must fence against 
dogs, cats, etc. 

One buck will be sufficient for fifteen or 
twenty does. 

Do not crowd too many into small space. 

Water twice daily, or keep good water 
by them all the time. 

Don't allow sick animals to remain with 
healthy ones. 

Keeping the hutches clean, and well dis- 
infected, will insure success in a rabbitry. 

Mate the best of stock for breeders, and 



35 

let the others grace the table. 

Do not doctor unless you understand 
fully what you are doctoring for. Preven- 
tion, we consider of much more importance 
tha,n drugging the animals after becoming 
sick. 

Sickness can usually be traced to some 
neglect upon the part of the keeper. 

In mating take the doe to the buck's 
hutch. 

Always handle them carefully. Handle 
them by taking a good handful of the pelt, 
just over the shoulders, like handling a 
puppy. 

Do not handle by the ears, as there is 
danger of breaking. A lopped or fallen ear 
is a disqualificatioh. 

White on front of fore feet and legs is a 
disqualification. 

A wry tail, foot or feet is also a disquali- 
fication. 

A dew-lap does not disqualify'-, but is ob- 
jectionable. 

Great care should be used in judging 
Belgians. 

Consult all the best literature upon your 
favorite subject. 

Show your animals in competition with 
otiiers. 

If you do not secure the prize you will 
learn why. 



S6 

Try to correct the errors of the past, for 
therein lies success. 

Weigh the advice of others with your own 
good sense and past experience. 

Do not fear an over production of hare 
ineat. It will take hundreds of tons to sup- 
ply our markets. 

It only needs to be tried to be appreciated, 
and when fully introduced, the demand will 
be enormous. 

Better only a few well cared for, than 
many neglected. 

The pelts are also valuable, and markets 
are being established for this particular 
kind of fur. 

The Belgian hare industry is one in which 
almost any one can engage in to provide rec- 
reation, and at the same time provide meat 
for the table, second to none. 

The labor is not hard, and a child can take 
care of a few. 

They are more docile than smaller breeds 
of the rabbit family, and are much more 
profitable, as they are very prolific, and fast 
growers. 

When fully matured, Belgians weigh from 
eight to fifteen pounds. The standard 
weight is eight pounds, but larger size, if in 
proportion, is advisable, and not a defect. 

The young should be separated when 



about three moaths old, putting the sexes 
by themselves. 

Surplus bucks should be castrated, it will 
lessen their fighting qualities, and they will 
do better. 

You can cook the hare in any manner you 
would a chicken. Koast, fry, broil or stew 
them. 

JUDGING. 

Judging the Belgian hares, under the 
present or English standard, is a very difficult 
task, as the standard is very indefinite upon 
several points, and consequently admits of 
varying opinions. 

Judging is done in two manners, the one 
being by comparison, the other by what is 
termed the score-card system, both having 
enthusiastic advocates. 

Comparison judging we do not find as 
accurate as the score-card system, and af- 
fords the possessor of the animal nothing to 
go by for his own information, whereas the 
score-card points out or locates the defective 
points, thus giving us a record which can be 
preserved and consulted at any time, and 
affords a very good means of affecting sale 
of the animal, as well as being a very satis- 
factory evidence to the purchaser that he is 
getting his money's worth. 

Comparison judging simply says you have 



Bt5 

either lost or won, and leaves you there. 

That either system can be done honestly 
and conscientiously, there is not a doubt; 
but that both ways have been, and will be 
used v/ith some partiality is too true. 

We are in hopes, and tirmly believe that 
the time is not far distant when we will 
have a new standard, and we also hope to see 
it much more explicit, and that upon its 
adoption a score-card will also be adopted, 
whereby this valuable little animal will get 
his just deserts, and at the same time, sus- 
tain every good and honest judge, without 
him having to assert so much argument to 
sustain certain opinions. 

That it can be done is very evident, but 
both systems will certainly have supporters, 
because in one we have that which we all 
covet, viz: the card which is positive evi- 
dence of a disinterested parties' judgments 
of that particular animal, and deserves con- 
sideration. 

Upon the other hand, comparison admits 
of much more rapid work, and in great shows 
Where many animals are to be judged, affords 
a very much quicker means of turning off 
the job. 

That there will be differences of opinions 
cannot be helped, from the fact that men 
are prone to believe what they have is a little 
better than others, being blind to little de- 



fects that, the honest disinterested judge 
plainly sees, and being just, cuts the section 
i30ssessing the defect. 

PEDIGREES. 

Experience teaches us that pedigrees are 
both beneficial and detrimental. If we could 
have a true, honest pedigree, from known 
ancestors, which were right beyond doubt, 
then we would want a pedigree. 

But a pedigree. (?) giving a long recital of 
ancestry, bearing names of "Kings and 
Queens," "Lords and Ladies" of high degree, 
peddled out by unscrupulous persons for the 
sake of gain, are to be condemned by all who 
are honest at heart. That such pedigrees 
are too common, are fully realized by many 
confiding purchasers, who have invested 
handsome sums of money, to And that the 
price paid got them a pedigree, and the ani- 
mal was a very poor specimen. Without 
the pedigree, the animal v/owld scarcely be 
noticed by any one, much less by a true fan- 
cier. 

It is to be deplored that such conditions- 
exist, but that it is a fact is too evident. 

We have no doubt but the above will bring 
forth criticism, but "'truth is mighty," and 
we only wish to benefit our readers, when 
we state, — better buy an animal that is good 



40 

without a pedigree, than to buy a pedigree, 
without a good animal. 

So far as a pedigree is concerned, it sim- 
ply relates the genealogy of the animal, and 
it may be a good one, and it may be a very 
bad one, but who ever heard of a pedigreed 
animal, v^hicli was offered for sale, that the 
pedigree was not more forcibly dwelled upon 
than the real merits of the specimen itself? 

When we produce an animal that has the 
requisite number of points, show that ani- 
mal to a true fancier, stating the fact that 
you know nothing about his ancestry, but 
he is for sale, and you can be assured that 
he will not remain long upon your hand. 

Then again produce an animal of which 
you can furnish a true record of its breeding 
back for many generations, but the speci- 
men has many faults, although he comes 
from some "Lord and Lady" of high fame, 
show him to a true fancier, and place the 
same price upon him as upon the other spec- 
imen, and see which one will command the 
price. 

We are not condemning the idea of a pedi- 
gree. Upon the other hand we are heartily 
in favor of a pedigree, but we do not want 
the reader to dote upon a pedigree to such 
an extent that lie loses sight of points of 
perfection in the animal thus pedigreed. 
To illustrate our meaning, or rather demon- 



41 



strate the worthlessness of a pedigree, we 
will state that a pedigree of a Belgian hare 
U the same of all animals of the same litter. 
This being the fact, we wish to also state 
that we have never seen a litter of young, 
where all were alike good. Such being the 
case, consider a litter of half a dozen young- 
sters, half of which are males and half fe- 
males, we have these animals, all varying in 
points of perfection, but bearing the same 
pedigree. Which, allow us to ask you, is the 
one to buy, judging from the pedigree? 
The type fail to tell us this important part, 
though the ink used be of glowing colors, 
and the high-sounding names of Lord, or 
Queen, loses much bearing under such 
reasoning. 

COOKING THE BELGIAN, 

We do not intend to go into detail as re- 
gards cooking the Belgian hare, as we do 
not consider it necessary. 

The Belgian hare can be cooked in any 
way in which a chicken can, and when that 
is said we believe it is made so plain that all 
will be able to cook them, if they only have 
them to cook. 

You can roast them, fry them, boil or 
broil them, and lastly but not leastly, Pot 
Pie them. In the latter case stew until the 



42 

meat is tender, removing tlie bones. Make 
a nice crust with which line a deep pan,, 
then place your hare meat in this pan in 
which it is to be bailed. Add salt and pep- 
per to taste, and if desired any other season- 
ing. Cover the top with a crust same as 
you lined the pan with, and bake quickly. 

Dressing for roast hares may be tlie same 
as for chicken. A very good dressing being 
made as follows: one pint of bread or crack- 
ers crumbed fine, one teaspoonful of pepper, 
one of thyme, and a tablespoonful of salt, 
if in season and desired a little parsely chop- 
ped fine. Melt a piece of butter the size of 
an egg, and add one cup of boiling water, 
also a couple of well beaten eggs. Mix the 
above thoroughly and you will have a very 
simple inexpensive dressing. You can use 
other articles if desired, or make any kind 
of dressing suitable to your taste. 

Young hares three to five months old are 
the most suitable for frying. For roasters 
select those from four to six months old, and 
if older ones are used for roasting it is best 
to parboil them first, making them more 
tender. Older ones should be boiled or 
stewed until quite tender when they can be 
roasted also. 



43 

THE H5DE. 

That the hide of the Belgian hare has a 
value not to be overlooked, is evidenced by 
the fact that hatters use large amounts of 
such fur in the manufacture of their goods. 

That-this fur will grow in demand, is cer- 
tain to be the case. The demand we believe 
will grow, as the production is increased. 

The hide is also valuable in the manufact- 
ure of robes and garments of various kinds, 
and as we produce more and more from year 
to year, so also will the consumption grow. 

To skin the hare is quite simple and needs 
no explanation further than to state that if 
the hide is intended for use in the manufact- 
ure of robes, or garments, when the hide 
with the fur on is wanted, then skin the an- 
imal as you would skin a coon, or an ox. If 
for hatters use, where the fur alone, without 
the hide is used, skin the animal as you 
would skin a mink or muskrat, by ripping 
the hide from one hind foot across to the 
other, and strip down over the body, with- 
out ripping along the belly. To stretch the 
hide taken off in this latter manner, shape 
a board properly and insert into the hide 
with the fur side next to the board. Stretch 
tightly, and tack with a few small nails and 
leave to dry. 

To tan the hide can be done by any pro- 



cess known to tan any of our fur bearing 
pelts. A very simple process, and one that 
has been in use for a great many years, is 
salt and alum. Remove all fat from the 
hide, and apply salt and alum of equal parts 
which has been powdered quite fine. After 
two days remove same, moisten the hide 
again and apply another coat of the above 
salt and alum, letting it remain on about 
three days, when it can be treated again 
with half as much salt as alum, completing 
the process entirely, and leaving the pelt 
soft and in a nice condition. 

There are many more processes for tan- 
ning, but we have been informed that this 
one is as good, if not the best, for its simple 
process, ease of application, and the cheap- 
ness of the composition, being easy to obtain 
the salt and alum in any locality. 



Possibilities of Hare Culture. 

It is very difficult to comprehend what the 
industry will develop into. That it is, and 
will continue growing to wonderful propor- 
tions seems quite certain. The prolificness 
of the rabbit seems to indicate that in a 
short time the country would be overflooded 
with them, and this very thought seems 
uppermost in tlie minds of many, which will 
have a tendency to delay the progress of the 



industry. That we are in any immediate 
danger of an overproduction, is not consist- 
ent with the b3st judgment. When we con- 
sider the immense number of people of this 
country alone, who must be fed, iucompre- 
liensible figures confront us, and tlie thought 
of an overproduction vanishes like dewdrops 
beneath the morning sun. 

With upwards of seventj-flve million peo- 
ple of our country to be fed, to say nothing 
about the balance of the world, we can 
scarcely comprehend the consumption of any 
of our food products. 

That the Belgian hare will All a want in 
this country is very probable. The pasture 
lands of the middle west are becoming short, 
resulting in a less production of beef cattle, 
while the consumption is steadily increas- 
ing. With the above fact fully established, 
we cannot foresee the possibilities of an ani- 
mal which affords as fine a quality of meat 
as does the Belgian hare, which can be pro- 
duced at as low a price, as we can produce 
any kind of meat. Reasoning upon such 
thoughts, we cannot help but anticipate a 
market for many hundreds of tons of Bel- 
gian hare meat annually. We cannot com- 
prehend the amount of the poultry products 
in this country. We look upon statistical 
reports, reading the figures without any 
definite ideas of their gigantic meaning. 



46 

That the Belgian hare will develop into an 
Industry of similar proportions seems to he 
very evident. Easily raised, requiring very 
small space, affording as fine a meat for con- 
sumption as any we have, surely indicate a 
future for this animal that cannot be fore- 
told. That some will hecome over-enthusi- 
astic is prohahle. That many will doubt its 
utility is certain, but having the usefulness 
it has, com.bined with its economic culture, 
certainly will provide for the Belgian hare 
a prominent place in the homes of the 
American people. Our hunger must he 
abated, our appetites be satisfied, and as 
long as weiive, move, and have our being, 
we must supply necessary food for this pur- 
pose. That the Belgian hare is destined to 
supply this want in a great measure is 
reasonable to conjecture. 



BLACK BELGIANS. 

There is no longer any doubt hut that the 
Black Belgian, must have its place among 
the list of valuable animals, and not, as 
many have been inclined to think, "only a 
cull." Those who are so inclined will find 
that they have been losing time, and that 
the black Belgian is not only a fixed fact, 
but that in points of value, is in advance of 
his red-necked brother. I^one will question 



4? 

the quality of the meat, and when we Vdke 
into consideration the pelt, the blaclj cer- 
tainly will have first place among furriers. 

We know no reason why the blacks will 
not he as hardy, as prolific, affording just as 
fine a "roast or fry" as the red ones, and 
such being true, there can be no doubt but 
the blacks will out-value the standard ones 
in the pelt. 

We know that black pelts, among the fur- 
riers command the best prices and it must 
necessarily follow that the black Belgians 
pelt will command the better price also. As 
we increase the production, we will also in- 
crease the demand for this kind of fur, and 
it is not unreasonable to believe that the 
day is coming when we can produce Belgians 
for a sum equal to that of the value of the pelt. 

Skunk farms and mink farms are spring- 
ing up all around us, and we are informed 
that they are very remunerative. Such 
farms are conducted expressly for the fur 
production, having but little value aside 
from that of tbe pelts, and we believe Bel- 
gians can be raised with much less expense 
than either skunks or mink. 

Belgian hares have the additional value, 
aside from their fur, of that of the whole 
carcus being the finest of meat, and being in 
demand for food. We cannot approximate 
the value of this coming little animal. 



48 

LEPORINES. 

AccordiDg to the best information we can 
obtain, the so-called Belgian hare of today, 
was originally called "Leporine." Some- 
time early in the nineteenth century, some 
wild animals found in Belgium, were se- 
cured and bred together, with a view of rear- 
ing an animal, conforming in shape to the 
English hare. 

These wild animals were rabbits, and the 
product of their mating were called "Lepor- 
ines." 

About the middle of the century these an- 
imals found their way to England, when 
they became known as Belgian hares, from 
their resemblance to the English hare. 
However this may be, the name is a "misno- 
mer" for tlie fact that this animal is not a 
hare at all, but an improved strain of the 
rabbit family. The very natures of the 

hare and rabbits are quite different, and all 
efforts to cross the hare and rabbit have been 
futile. 

There is no doubt but what it was the 
English fanciers, who succeeded in produc- 
ing this valuable little animal in its present 
size, shape and color, originating it from a 
much smaller, and a very different shaped 
animal. The present production of this la- 
bor is a very beautiful and practical animal, 



49 

standing confinement quite well and very 
hardy. 

There seems to have been two distinct 
types, developing from this series of breed- 
ing. The one was bred for its wonderful 
size, and was known as the Flemish Giant, 
while the others, conforming more to the 
style and shape of the English hare, were 
bred for their beauty, and were known as 
the Belgian hare. 

The first standard was adopted in England 
in the year of 1878. That standard did not 
require a long racy appearance, and the tick- 
ing extended all over the animal. In 1882 
the standard was revised, and that revision 
resulted in the form which we now have. 
While the present standard is very indefinite 
upon several points, it has been a great ben- 
efit to fanciers who have been guided by its 
outlines and much improvement has been 
derived from its guidance. No standard was 
adopted for the Flemish Giant until 1897 
which was done in England also. The latter 
requiring even ticking all over, with very 
large size. 

It was in 1897 that the National Belgian 
Hare Club of America was organized, and 
they adopted the English standard for the 
Belgian hare. The standard for the Flem- 
ish Giant has not been adopted in this coun- 
try as yet, but there is every reason to be- 



66' 

lieve that it will be in the near future. 
That both the Belgian hare and the Flemish 
Giant, originated as above stated there is 
not a doubt, but to whom is due the first 
credit, or at just what data is not positively 
known. 



Will Tlie KasineBS Be Overdone. 

A great many persons, are ahvays in fear 
of some calamity overcoming every new 
adventure. This is all very well, and to^ 
consider the possibilites of success or fail- 
ure that may attend any business, is wis- 
dom. So many have asked us if we did 
not think this business would be soon over- 
done, that we deem it useful to herein state 
our views upon the matter. 

Our opinion is that it will not soon be 
over-done although we firmly believe the 
industry is only now in its infancy, and 
within a few years will the production in- 
crease a hundred-fold. However this won- 
derful increase has no reason to alarm any 
one, or cause them to fear an overproduc- 
tion yet. 

We believe the cei^sus of 1900 will show 
that we have seventy-five millions of peo- 
ple, to say nothing about the balance of the 
world. 

When we produce hare meat, and place 
it upon the market at a price the same as 
other meats can be bought for,^ there wull 



be no doubt but that hundreds of tons of 
this meat will be in demand. Compare it 
with that of poultry, and we cannot com- 
prehend the amount that will be required 
to fill the wants of this great nation alone. 

It is fair to count upon the above figures, 
and allow each person to consume, say, ten 
hares in a year, or one in five weeks, we 
will have the stupendous number of three 
quarters of one billion hares, to produce 
in the year. Such being the case^ it would 
require 50,000 men to kill and dress 50 hares 
each per day, 300 days in the year to make 
them ready for this market. 

We admit the above figures are some- 
what startling, but figure it correctly for 
'yourself, and see if we are not right. If we 
ar^ right, we certainly think that fears of 
over production are without foundation^ 
although the Belgian hare is a wonder- 
fully prolific animal. 

They can be produced at a less expense 
per pound than any other meat we know 
of, and the quality being second to none, 
and superior to most other meats, we cer- 
tainly are borrowing trouble, when we are 
considering a glut in the market at this 
early day. There is room for, and will be 
a demand for many millions of Belgians 
each year, so long as the people eat, and 
when we quit eating will be time enough 
to consider over production of this best of 
meats. 



62 

THE BENEFITS OF CLUBS. 

That the organization of clubs are a 
great benefit to the Belgian hare industry, 
or to any other industry, is beyond all 
doubt. The only question of their useful- 
ness lies in the management of same. 

Clubs organized and operated upon un- 
biased principles are of untold importance 
to all concerned. They are simply schools 
of information, in which members partici- 
pate in exchanging ideas and experiences, 
which ideas find their way to the press, 
thereby giving to the world at large much 
information which otherwise would lie 
dormant in the minds of but a few. They 
are also the incentives of our shows, which 
arouse our enthusiasm, spur us on to great- 
er and more persistent efforts, trying from 
time to time to produce the very ideal ani- 
mal that is required by the standard. It is 
through the efforts of these organizators 
that we engage in building up certain 
branches or annexes to the industry which 
later on bear fruit of importance to all con- 
cerned. 

Any well regulated show, where all can 
compete in friendly contest for honors, 
visited by thousands of persons, both in- 
terested, and those not directly Interested, 
cannot help but be of much importance. 



53 

It is the incentive to greater efforts upon 
the part of those already engaged in the 
pursuit, and also the creation of many new 
converts to the industry. 

That organizations should recieve the 
support of all true fanciers, there cannot 
be any reasonable doubt. 

Such organizations have done, and are 
doing very much toward the advancement 
of the interest of all kinds of live stock, 
and the Belgian hare industry can be ben- 
efited in a similar manner, if the fanciers 
will organize and work together, each and 
every one lending his brother fancier the 
encouragement he can. 

Club organizations can do much in sub- 
duing dishonest transactions of unprinci- 
pled persons who are ever ready to prey 
upon a generous public. They can and will 
do it. Organize for protection. It is all 
right. 



GENERAL REriARKS. 

That Belgian hare culture is a pleasant 
and profitable occupation, those who have 
experience in the branches do not hesitate 
to proclaim. That those who know noth- 
ing about this growing industry, should be 
very loud in their cries of "Fad," does not 
signify anything. It is this very class of 



51 

people, who, when they do discover their 
mistake, and iinding that they have only 
been losing time from their own igno- 
rance of the true facts, become the most 
enthusiastic upon the otlier side. We do 
not approve of either being over-enthusi- 
astic upon either side of the question, but 
rather incline to the idea that cool com- 
mon sense be applied to both sides of the 
question. It is not all "sunshine" in any 
avocation, and we must not expect that 
Belgian hare culture is attended witli no 
drawbacks. All live stock is subject to more 
or less disease, must be properly provided 
for, and given such attentions as their nat- 
ures and the surrounding circumstances re- 
quire, if we hope to be at all successful. 

That many will engage in this industry, 
who will fail entirely, while others will en- 
gage in it and seemingly under no better 
circumstances, they will succeed from the 
very start, must be expected. It has been 
the case in all things, and we need not ex- 
pect it to be otherwise in this occupation. 

To the experienced breeder, there is little 
can be said to encourage or discourage him, 
so far as he has had experience, because ex- 
perience has always been a grand teacher, 
though ofttimes a very expensive one. It is 
for this reason that we aim to obtain the 
experience of others, connecting the same 



55 

With our own (if we have any) or uti- 
lize it to our advantage, thus gaining lj:now- 
ledge which perhaps it would take us years 
to obtain, and at an expense much greater, 
to say nothing about the loss of time. 

Such being the case, it certainly is advis- 
able then, especially to the beginner, to ob- 
serve closely the actions of others engaged 
in their chosen occupation, wlio are success- 
fully conducting the business, and to reach 
out much farther in our efforts of observa- 
tion we have only to read the literature be- 
ing published upon the subject, obtaining 
therefrom the experience of those with 
whom we cannot come in contact personally. 
The press is mighty, and he who expects to 
get along without reading all the literature 
he possibly can, will find himself behind, if 
not a failure in his chosen occupation. Eead, 
think, act, and application will bring suc- 
cess. 



CONCLUSION. 

In conclusion allow us to state that we 
have herein tried to give such facts, as have 
been our own guidance, in conducting a rab- 
bitry upon a small scale, and upon very lim- 
ited means, together with such other datas 
as were given to us, by personal friends, in 
whom we have every reasonable confidence 
of the truthfulness of same. 



56 

It has been our aim to convey to the read- 
ers, plainly, though very briefly, such infor- 
mation as seems to us the most necessary to 
the successful operation of a rabbitry, and 
while we were inclined to believe that we 
could do the most good by producing a work 
at a nominal price, that would fill the wants 
of more persons entering upon a new adven- 
ture, by confining our work to short chap- 
ters, touching upon more points to be con- 
sidered by the beginner, thus covering a 
much larger range of the real fundamental 
requirements of this industry, than to spin 
out a long essay consisting of well worded 
flowery language, intended more to please 
the mind, than to enhance the pleasures and 
value of the occupation. 

We believe that Belgian hare culture is 
the coming industry of this country, and to 
those who are engaged in this valuable oc- 
cupation, and to those contemplating en- 
gaging in it, either for the pleasure they 
may derive from it, or for the profit they 
may realize from this popular and growing 
industry, we submit this little work, hoping 
that the hints herein contained may be the 
means of helping you to success, and that 
you will be guided by its teachings to such 
an extent that your pets, which the writer 
holds in such high esteem, will be cared for 
in such a manner, that they will fare no 



67 

worse, than his teachings herein laid down 
would suggest. With this end acliieved, the 
writer will consider his work well done, and 
that his labors have been fully rewarded. 

STANDARD. 

We herein reproduce the only guide we 
have at present, in regards to points. That 
the present standard will be revised, or a 
new one adopted soon, we believe will be 
the case. 

DISQUALIFICATIONS. 

A lopped or fallen ear or ears, wry tail, or 
crooked foot or feet, solid wdiite on front 
of forefeet or legs. 

THE ENGLISH STANDARD. 

1. Color— Eich rufus red (not dark, 

smudgy color) carried well 
down sides and hind-quarters, 
and as little white under the 
jaws as possible 20 

2. Ticking— Rather w^avy appear- 

ance and plentiful 15 

3. Shape— Body long, thin, well 

tucked-up flank and well 
ribbed up; back, slightly 
arched ; loins, w^ell rounded, not 
choppy; head rather lenghty; 
muscular chest; tail straight, 



58 

not wry; and altogether of a 
racy appearance 20 

4. Ears — About five inches long, thin, 

well laced on tips and far down 
outside edges as possible ; good 
color inside and outside, and 
well set on 10 

5. Eyes — Hazel color, large, round, 

bright, and bold 10 

6. Legs and Feet — Forefeet and legs, 

long, straight, slender, well col- 
ored and free from white bars ; 
hindfeet as well colored as 
possible 10 

7. Size — About eight pounds 5 

8. Condition — Not fat, but flesh firm 

like a race horse, and good 
quality of fur 5 

9. Without Dewlap 5 

Total 100 



% % \i/ 



The above is the title of a neat little 
book treating very briefly but fully upon 
this valuable little animal. 

It is well worth much more money than 
it costs to the beginner, and even older 
breeders will find much in this book wor- 
thy of their consideration. 

The price at which it is sold places it 
within the reach of all, and enables the 
beginner to get valuable information at 
little expense. 

"THE BEL.G1 AN HAKE" is sold at 
the low price of 10 cents and the money 
will be cheerfully refunded upon return of 
the book in good condition if not satisfied 
that it is well worth the price. 

Address all orders to, 

J. S. RUTH, 

Poneta, Ind. 



WERTERN PIGEON REVIEW 
and BELGIAN HARE JOURNAL. 

Published the first of each moath 

TREATING U PET STOCK IN GENERAL 

50 CENTS PER YEAR. 

112=14 West 7th St., TOPEKA. KAN. 

Tbe Star -k Pnqels 

FOR A GOOD DOG. 

Great Danes, Fox Terr-iors and Spitz. 

Also breeders of Belgian Hares, Cavies, 

white and black Rabbits, 

and Canary Birds. 

J. P. Lucas, Topeka, Kansas. 



Breeder 
of 



ANNIE M. TRAPP, 

Fine Pedigreed Belgian Hares 

Salesrooms, 112-14 West 7th St., 
TOPEKA, KANSAS. 

CHAS. H. TRAPP, 

Manufacturer of 

Rubber Stamps, Seals, Stencils, 

Low Prices to Belgian Hare Fanciers, 
112 WEST 7tii ST„ TOPEKA, KANSAS, 



THE L. R, CRAMPTON CO, 

1300 East Ciark St., 

Muncie, Indiana, U. S. A. 

Importers and Breeders of 

STA:N'I>AKI> BEIiGIA^ HARES 
Unexcelled in Vigor and Health. 
Bucks at Stud. Good Ear Lacing. 
Good colored feet and racy in appear- 
ance. Fine specimens for foundation 
stock. Fair treatment and money's 
worth or money returned. 

Correspondence invited. 
V8SITORS ALWAYS WELCOME. 

HENRY LUDWIQ, 

213 West 8th St., 

MUNCIE. INDIANA. 

Breeder of Fine Belgian Hares. 
Rufus Red and Blacks. 

WELL BRED 
Young and Old always on hand 

CORRESPONDENCE SOLICITED. 



JOHN E. ROEBMNG, 

Station F, Cincinnati, Ohio. 

Pedigreed Belgian Hares. 

Choice Young Pedigreed Bucks at $5.00 each 

Our Fiery Red 93^ point Buck "Medler" (of 

Youkon & Banbury Strain) at Stud. 

A few Hives Italian Bees (Five-Banded 
Golden Strain), in 8 and 10 frame hives. 
Also Queens in season. 

Varieties Choice Poultry Eggs, Jjf 

Pigeons. German Hares. All m 

described in colored descrip- jj 

J« 1/ V tive 60 page book. Mailed for 5[> 

xi^ 10c. J. A. Bergey, Telford, Pa ff\ 



190 



R. J. FINLEY, 

Belgian Hare Judge, 

Importer and Breeder^ 

also Editor of 

THE RECORD 

THE BELGIAN HARE MONTHLY JOURNAL 
OF AMERICA AND ENGLAND.. 

Send 2-cent stamp for sample copy. 
Address 

THE RECORD, 
Dep'tB. Macon, Mo. 



MONEY IN THE QUAIL INDUSTRY. 



Did you know there is big money in 
raising quail for market? We know of 
men in Arkansas, Mo., and Texas, who are 
making fortunes out of this branch of poul- 
try. Quail can be raised in confinement 
the same as Pigeons ; they are a hardy and 
healthy bird, very prolific, while their feed 
costs comparatively nothing, an item 
worth remembering. 

Quail always command good prices and 
market is never supplied. Hotels and 
Restaurants are anxious for them, while 
Gun Clubs use them for trap shooting pur- 
poses and pay your own prices; others 
wanting to go into the business will pay 
well for breeding stock. You can always 
sell live quail for a profit. 

We have so many inquiries in regard to 
raising this bird that we have written a 
book. ''Culture of the Quail for Profit," 
which is postpaid to any address for 35cts. 
(in stamps.) This book is neatly printed 
and gives all the information in regard to 
raising quail and will start you right. 
Any one living in or near a city should go 
into this business; a trial will convince 
you there is big money in it. 

Having a list of nearly all quail breeders 
in the United States we can give you 
names of men of each state who can sup- 
ply stock. 

W. B. CARAWAY, 

ALMA, ARKANSAS. U.S.A. 



Virginia Homes. 



You learn all about Virginia lands, 
soil, water, climate, resources, prod- 
ucts, fruits, berries, mode of cultiva- 
tion, prices, etc., by reading the Vir- 
ginia Farmer. Send 10c. for three 
months subscription to 

FARMER CO. 

Emporia, Va. 



Winteps' Beljlian Ufi 
. Rabbitrji. 

jM T^^ We have an excellent 

^ grade of fine, large, healthy, 

^ well marked Belgians for 

sale at the following prices: 

2 months old, - |2.00 per pair 

3to5 " " - 13.00 " " 

6 mos. and older, breeders, |5. '' 
Special prices in lots. 



Fancy thoroughbred stock from 
imported strains $5.00 each, and up- 
wards. 

Order from above price list. 
Satisfaction guaranteed. 

Address:— 

W. D. WINTERS, 
Washington, C. H., Ohio. 



The Belgian 
Fancier. 

The Official Organ of tke BeSgian 
Hare C1h1> of l^os Angeles, €al. 

Published weekly at 
3 1 West First St. , LOS ANGELES, CALIF. 

Terms:— $1.00 a year in advance. Six 
months, 60 cents. Three months, 35 cents. 



Pedigree Books of 100, by mail, $1.35 

Fifty for 75 cents. 



Pen Cards, 75 cents per 100 



Breeding Certificates, 50 cts. per 100, 
in books. 



Samples of blanks and Fancier, 5 cts. 
WM. GALER, Propr. 



THE ALABAMA 

POULTRY & PET STOCK JOURNAL 



THE ONLY PAPER OF ITS KIND 
IN THE STATE 



Offer great inducements to advertis- 
ers, from the fact that it reaches a 
large number of breeders who keep 
Fancy Poultry and Pet Stock of all 
kinds, Avho can not be reached through 
any other channel so easily and 
cheaply. 



ADVERTISING RATES 

One cent a word for reading notices 
or fifty cents per inch for display ads. 

"Subscriptions 25 cents per year. 

Address 

Alabama Poultry Journal, 

EUFAULA, ALA. 



EJJrieseppFJntinjIo. 

KENNEDY, N. Y. 

% We wish to call your atten- 

t^ tion to our house as the most 
complete and up-to-date print- 
ing establishment. Our com- 
plete equipment enables us to 
give more value for the money 
than can be obtained elsewhere. 




S o ■<] 
CO O ^ 



We send goods to all parts of United States. 

Send ten cents in stamps for catalogue of 
cuts and samples. 



Eph. Ruth, Poneto, Ind 



Breeder of 



Belgian Hares. 



t 



Our Stock is as good as the 
Best. Our prices the lowest, 
according to quality. 



If you want good, healthy Belgians, 
inclose stamp and we will tell you 
what we have, and make you prices 
that are right. 

We solicit your trade, and will treat 
you fair and square. 

Try us! 

EPH. RUTH, 

Poneto, Ind. 




WHAX IS IT"? 

- "SANITAS" are various disinfecting prep- 
arations put up by the "Sanitas" Co. of wliicli 
they bear the name. 
"Sanitas" Oil and "Sanitas" Fluid 

are two of the preparations which have been 
found very beneficial in conducting a rabbitry 

Oil of, "Sanitas" has been found to be the 
best cure for "Snuffles" in rabbits, as well as 
a sure preventative of the disease. 

No well regulated rabbitry can afford to be 
without these two preparations always at 
hand. 

We keep "Sanitas" disinfecting Oil, and 
"Sanitas" disinfecting Fluid on hand and 
for sale at all times. 

We buy these goods largely and can supply 
the wants on short notice. .,. 

PRICES. 

"Sanitas" Oil, 1 oz., postpaid, 30 cents 

" " 4 " " $1.00 

Fluid, 1 " " 15 cents 

a a 4 " " 50 " 

Larger quantities by Express. 
Prices on application. 
If interested in Pets of any kind you should 
keep a supply on hand. 
Address all orders to 

EPH. RUTH, 



Dept. M, 



Poneto, Ind. 



